Garlic & Ginger Sweet Potatoes
Equipment
Ingredients
- 3 sweet potatoes peeled and cut into bite-sized chunks
- 3 tablespoons olive or argan oil
- 25 g fresh root ginger peeled and cut into very thin sticks
- 3 garlic cloves peeled and cut into thin sticks
- sea salt and black pepper
- small bunch of coriander finely chopped, to garnish
Instructions
- Put the sweet potato chunks in the base of a tagine or ovenproof dish, drizzle over the oil and toss in the ginger and garlic.
- Place the tagine, uncovered, in a preheated oven, 200°C Gas Mark 6, for 45–50 minutes until the sweet potato is tender and some pieces are slightly caramelized.
- Season to taste with salt and pepper.
- Garnish with the coriander and serve as a side dish with roasted or grilled meats or with couscous, if liked.
Notes / Tips / Wine Advice:
For roasted butternut squash with honey & ginger, peel, deseed and chop 1 large butternut squash into bite-sized pieces. Put the squash chunks in the base of a tagine or ovenproof dish, drizzle over 2 tablespoons olive oil and toss in 1 tablespoon peeled and finely chopped fresh root ginger. Place the tagine in the oven as above and roast the squash for about 30 minutes until tender. Drizzle over 1 tablespoon runny honey, stir to coat well and return the tagine to the oven for a further 10 minutes. Season to taste with salt and pepper and serve as a side dish to grilled and roasted meats or with couscous.